JP2005087074A - Method for producing steamed noodles - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To sufficiently remove gelatinized starch on the noodle surface in a production process of steamed noodles. <P>SOLUTION: The method for producing steamed noodles is equipped with a boiling process for passing noodles through hot water between a steaming process and a cooling process in order to sufficiently remove gelatinized starch on the noodle surface in a steaming process. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a method for producing steamed noodles mainly used for fried noodles.

Yakisoba intended for cooking and eating at home is generally sold as a set of steamed noodles and sauces.
After cooking, fried noodles can be cooked in the best taste and texture only if each noodle is cooked without sticking to each other, so the fried noodles of yakisoba were melted before cooking It is desirable to be packaged and sold in a state.

  The reason why the noodles of the steamed noodles stick to each other is that the starch of wheat flour, which is the main ingredient of the noodles, is gelatinized in the steaming noodle steaming process in the steamed noodle manufacturing process because it is steamed with steam near 100 ° C. The cause is that the adjacent noodles stick to each other due to the gelatinized starch.

As an improvement measure, there is a method for producing steamed noodles in which a process of washing the gelatinized starch on the surface of the noodles by washing in the middle of the steaming process of noodles is introduced. However, even with this steamed noodle manufacturing method, the gelatinized starch on the surface of the noodles cannot be washed out sufficiently to prevent the noodles from sticking, and the purchaser needs to rework manually during cooking. Therefore, there was a problem such as being complicated.
Japanese Examined Patent Publication No. 62-5579

The problem to be solved is that the conventional steamed noodle manufacturing method cannot sufficiently remove gelatinized starch on the surface of the steamed noodle during the steamed noodle manufacturing process.

The present invention includes a noodle strip cutting step for cutting after forming a noodle strip having a predetermined thickness, a web forming step for attaching a web to the noodle strip, a noodle steaming step for steaming the noodle strip, and a steamed noodle strip In the method for producing steamed noodles comprising a cooling step, a hot water pouring step for passing the noodles through hot water was provided between the noodle steaming step and the cooling step in order to sufficiently remove the starch on the surface of the noodles gelatinized in the noodle steaming step. Is a method for producing steamed noodles.
Moreover, the said hot-boiled process is a manufacturing method of the said steamed noodle characterized by passing a noodle string in hot water.
Moreover, the said hot-boiled process is a manufacturing method of the said steamed noodle characterized by passing a noodle string through the hot-water tank which comprised the noodle string so that flow was possible by spraying steam from the downward direction.

The method for producing steamed noodles of the present invention dissolves the starch on the surface of the noodles gelatinized in the steaming process by the hot water process in which the noodles are fluidized in hot water, so that it is sufficiently undissolved compared to the conventional method. There is an advantage that steamed noodles excellent in texture can be produced.

The method for producing a steamed surface of the present invention includes a noodle strip cutting step for cutting after forming a noodle strip having a predetermined thickness, a web forming step for attaching a web to the noodle strip, a noodle steaming step for steaming the noodle strip, In the method for producing steamed noodles comprising the step of cooling the steamed noodle strings, a steaming step is provided between the noodle steaming step and the step of cooling the noodle strings to remove the starch on the surface of the noodles gelatinized in the steaming step. This is the basic structure and the purpose of preventing the noodles from sticking to each other is realized without impairing the production efficiency of steamed noodles.
Hereinafter, it demonstrates based on FIG. 1 which is explanatory drawing of the Example of the manufacturing method of the steamed noodles of this invention.

<1> Cutting process of noodle strings A raw material A kneaded with flour, refined salt, rice bran and the like is formed into a belt having a predetermined thickness with a rolling roller 11 to form a noodle belt.
Next, the noodle band is cut into pieces of a predetermined width on the conveyor 1 by the cutting roller 12 and cut out to form noodle strings.

<2> Web formation process The cut-out noodle strings are sent onto the steaming conveyor 2 that continues from the top of the cutting conveyor 1 to the steaming process of noodles. The steaming conveyor 2 is installed at a lower position than the cutout conveyor 1 and the running speed of the steaming conveyor 2 is set to the same speed as that of the cutting conveyor 1 or lower than the running speed of the cutting conveyor 1 to make the noodle strings. Form the web. The noodle strings are stretched by being transferred from the high-level cutting conveyor 1 to the low-level cooking conveyor 2, and the noodle strings are appropriately adjusted by adjusting the running speed difference between the cooking conveyor 2 and the cutting conveyor 1. The web (twist) can be formed.
In addition, an intermediate conveyor may be provided between the cut-out conveyor 1 and the steaming conveyor 2, and the noodle strings may be stretched and twisted a plurality of times to form a twist in a non-constant direction for each noodle string.

<3> Noodle Steaming Process The noodle strings on the steaming conveyor 2 are conveyed to the steamer 21.
The noodle strings are turned into α (gelatinized raw starch) by spraying steam near 100 ° C. in the steamer 21 and cooking for a predetermined time. The cooking time is preferably, for example, 1 minute 30 seconds to 3 minutes.
First, gelatinized starch adhering to the surface of the noodle strings is absorbed while the noodle strings are absorbed by spraying room temperature water or cooling water onto the noodle strings near the outlet of the steamer 21. Rinse and remove the noodle strings.

  The noodle strings on the steaming conveyor 2 that has undergone the noodle steaming process are transferred to the conveyor 41 and transferred to the bucket 41 of the hot water conveyor 4. The running speed of the stretching conveyor 3 is set to be higher than the running speed of the steaming conveyor 2 at the outlet of the steamer 21 so that the noodle strings are stretched uniformly.

The noodle strings on the stretching conveyor 3 are cut into a predetermined length by the cutter 31 before being sent to the bucket 41 of the hot water conveyor 4. Cut to a predetermined length by adjusting the notch time.
The cut noodle strings are put into the bucket 41 of the hot water conveyor 4 by a predetermined amount (for example, for one serving). The bucket 41 uses a net having a liquid-permeable structure that can flow the noodle strings in the bucket 41 in hot water in the hot water bath 42.
Further, a drain outlet is provided so that the water level in the hot water bath 42 can be maintained such that the top end of the bucket 41 protrudes 10 cm.

<4> Hot water pouring step The bucket 41 into which the noodle strings are put is transported to a hot water bath 42 filled with hot water of 80 ° C. to 100 ° C. or hot water of salt water (a salt content of 4% or less). In the hot water bath 42, steam is blown from below and the noodle strings in the bucket 41 are caused to flow, whereby the gelatinized starch on the surface of the noodle strings is melted and secondarily poured off. Steam ejection is performed using a known steam ejection device. By sufficiently removing the gelatinized starch on the surface of the noodle strings in this way, the noodle strings are prevented from sticking together and the noodle strings are unraveled. be able to. In addition, the taste, texture, color, and shelf life of the noodle strings are improved.

<5> Cooling process of noodle strings The bucket 41 that has passed through the hot water bath 42 takes a predetermined time in the water tank of the first water tank 43 filled with water at around 20 ° C. and the second water tank 44 filled with water at around 10 ° C. The noodle strings in the bucket 41 are cooled and passed.
The water level in the first water tank 43 and the second water tank 44 is provided with a drain outlet so that the water level is such that the top end of the bucket 41 protrudes by about 10 cm. In addition, the water in the first water tank 43 and the second water tank 44 reuses the water stored at the beginning (pure water), but contains fresh water to keep the water temperature at a desired level while keeping the water temperature from rising. To.
The temperature of the water tanks 43 and 44 is not limited to the water temperature described above, and it is sufficient that a difference is provided between the water temperatures of the first water tank 43 and the second water tank 44.

<6> Primary packaging process The noodle strings that have undergone the cooling process are sufficiently drained and then taken out from the bucket 41 and put into the hopper 5, and are primarily packaged in a packaging bag 6 made of a resin film, for example.
Here, the noodle strings are drained by installing a brush 45 on the transfer line from the second water tank 44 to the hopper 5 so as to come into contact with the lower end of the bucket and wipe off moisture. In this example, as shown in FIG. 1, five brushes are intermittently installed, but it is only necessary to effectively cut off the moisture of the noodle strings, and the number and arrangement of brushes are limited to this example. is not.
A predetermined amount of vegetable oil is added to the noodle strings as needed by an adding device 51 attached to the hopper 5 before packaging.
For example, when the air content in primary packaging is 150 cc to 150 cc (summer season: 100 ± 5 cc, winter season: 125 ± 5 cc) when 150 g steamed noodles are packaged in a bag with an inner size of 130 mm × 130 mm, It is possible to prevent sticking between steamed noodles in the process. That is, if there is too much air content, it will be easy to rupture in the heating process for sterilization described later, and if the air content is too low, the steamed noodles are compressed by the packaging bag 6 when the temperature becomes low during storage, and the steamed noodles become It is because it becomes easy to stick.

<7> Second packaging step The primary packaged steamed noodles are inspected for foreign matter using a metal detector, and after a metering check to determine whether they have a predetermined content, a high temperature of 90 ° C. is used in a heating chamber (not shown). Sterilize for 40-60 minutes.
After the sterilization treatment, the primary packaged steamed noodles are stored in the refrigerator, and then secondarily packaged and packaged together with the cooking seasoning, and then shipped.
Steamed noodles produced as described above have sufficiently removed the gelatinized starch on the surface of the steamed noodles, preventing sticking between the noodles in the manufacturing process as well as until the general consumer purchases. There is an effect that can be done. For this reason, it is possible to provide steamed noodles that are sufficiently undissolved without taking out the noodles again after the steamed noodles are taken out of the packaging bag 6 during cooking as in the prior art. It is possible to cook fried noodles.

By providing a hot water step in the production of any steamed noodles, it can be applied to a method for producing steamed noodles other than fried noodles, where the breaking of the noodles is an important factor in cooking.

Explanatory drawing of the Example of the manufacturing method of the steamed noodle of this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 ... Cut-out conveyor 11, Rolling roller 12, Cutting roller 2 Steaming conveyor 21, Steamer 22, Shower device 3 Stretching conveyor 31, Cutter 4 Hot water conveyor 41 · · Bucket 42 · · Hot water bath 43 · · First water tank 44 · · Second water tank 45 · · Brush 5 · · · hopper 51 · · Adding device 6 · · · packaging bag

Claims (3)

It consists of a noodle strip cutting step that cuts after forming a noodle strip of a predetermined thickness, a web formation step for attaching a web to the noodle strip, a noodle steaming step for steaming the noodle strip, and a cooling step for the steamed noodle strip. In the method for producing steamed noodles,
Between the noodle steaming process and the cooling process of the noodle strings, a hot watering process for removing starch on the surface of the noodles gelatinized in the noodle steaming process is provided,
A method for producing steamed noodles.   The method for producing steamed noodles according to claim 1, wherein in the hot water pouring step, noodle strings are passed through hot water.   The method for producing steamed noodles according to claim 1, wherein in the hot water pouring step, the noodle strings are passed through a hot water bath configured to allow flow of the noodle strings by jetting steam from below.

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